West Indian Chicken Curry

Chicken Curry, Trinidad Style

Serves 6.

1               chicken (3 lbs.)

1 tsp.        minced garlic

2 tbsp.      minced green seasoning (see recipe below)

1 tsp.        salt (or to taste)

½ tsp.       hot pepper
1 tsp         gerra (cumin)
1 tsp         masala

2 tbsp.      vegetable oil

3-4 tbsp.   curry powder (INDI ™ Special Madras curry powder)

½ cup       chopped tomatoes

½ cup       chopped onion
2-3           medium potatoes cubed and partially boiled

½ cup      hot water

Method:

Turns out much better if cook on a gas stove 

1. Cut chicken in small pieces and season with garlic, green seasoning, salt, curry powder, gerra, massalla, onion and hot pepper.
2. Marinate for 30 minutes or more
3. Heat oil in an iron pot or skillet (Karahi)
4. Partially cook chicken in oil, add water.
5. Cook for a few minutes then add the parboiled potatoes. Add more water if necessary.  Cook until water begins to dry out
6. Add tomatoes, cook for a minute; stir in ½ cup hot water 
7. Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is required.

Green Seasoning

(Makes Approximately 1 cup)

1½ cups    coarsely cut chive

1/3 cup     coarsely cut parsley

1/3 cup     thyme

1/3 cup     coarsely chopped chadon beni (bandania or cilantro)

4 cloves    garlic

2-3 tbsp    water

Method:                                             

Put all ingredients in food processor or electric blender and process until very fine or pureed. Refrigerate and use within a week. For keeping longer, substitute 1 tablespoon water for 1 tablespoon vinegar.

Sadha Roti

Serves 8

4 cups  flour

4 tsp.    baking powder

1 tsp.    salt

1 tsp.    instant yeast

1½ c.    warm water (or slightly more)

Method:
Turns out much better if cook on a gas stove

1.       Mix flour, baking powder, salt and yeast.

2.       Add enough water to make a smooth dough; knead well.

3.       Cover with damp towel and leave for ½ hour to relax.

4.       Divide dough into eight and shape them into balls (loyah)

5.       Roll ball of dough out on a floured surface to ½” thick and 8” round

6.       Cook on moderately hot baking stone, griddle, or tawa until it rises and is brown. Turn to other side and cook. (Do not overcook)

7.       Toast edges over fire to make sure they are cooked.

Serve Hot.

Recipes taken from: The Multi-cultural Cuisine of Trinidad & Tobago & the Caribbean by Naparima Girls’ High school Cookbook Updated & Revised Edition